Creamy Cauliflower Bake

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -In a small bowl, add the olive oil, the breadcrumbs, and 1/4 cup of the parmesan and toss to combine.

Step 3 -In a large pot, add just enough water so it will not reach the bottom of a steamer basket.

Step 4 -Bring the water in the pot to a boil.

Step 5 -In a steamer basket, add the cauliflower and place the basket over boiling water.

Step 6 -Cover the pot and steam the cauliflower until it is crisp-tender, about 4-5 minutes.

Step 7 -Drain the cauliflower.

Step 8 -In a large ovenproof skillet over medium heat, melt the butter.

Step 9 -Add the garlic and the shallots to the melted butter and cook, while stirring frequently, until fragrant, about 2 minutes.

Step 10 -Add the flour and 2 teaspoons of the thyme to the butter mixture and cook, while whisking, until lightly browned, about 1 minute.

Step 11 -Gradually add 1 1/2 cups of the milk, the heavy cream, and the Dijon to the butter and cook, whisking constantly, until incorporated and slightly thickened, about 4-5 minutes. Add the extra milk, as needed, if the mixture is too thick.

Step 12 -Season the cream mixture with the salt and the pepper.

Step 13 -Add the cauliflower, the mozzarella, and the remaining parmesan into the cream mixture and stir until the cheeses have melted, about 1-2 minutes.

Step 14 -Sprinkle the cauliflower mixture with the breadcrumb mixture.

Step 15 -Bake until golden-brown and bubbly, about 20-25 minutes.

Step 16 -Serve garnished with the extra thyme sprigs.